Caramel Custard is a melt-in-the-mouth creamy dessert; a silky custard, smothered in a sweet caramel syrup!! It is my all-time favorite dessert. I have already posted a recipe of caramel custard with condensed milk. This version contains no condensed milk and uses only milk, sugar and eggs.
Some people prefer a smooth, silky texture to the custard; not me!! I love the porous texture in my caramel custard, so I have taken an extra step to beat the eggs till frothy. I love to see the fluffy, silky custard, bathed in smooth, golden brown caramel syrup with lots of air bubbles or holes in it!! (Another way to get these holes or porous texture on the sides of the custard; if you like it; is to pour boiling water in the water bath).
I hope you will try my version of caramel custard and enjoy it as much as we do in our family!!
- ½ cup sugar
- 2 teaspoons water
- 2 ½ cups milk
- ¼ cup sugar
- 1 teaspoon vanilla essence/extract
- Pinch of salt
- 3 eggs
- Heat oven to 350 degrees Fahrenheit or 180 degrees Centigrade.
- In a thick bottomed or non-stick pan, add the sugar and the water. Heat on low to medium heat till the sugar starts melting. Keep stirring often, until sugar has totally melted and turns golden brown.
- Immediately pour this caramel syrup into an 8-inch or 9-inch baking pan.
- Swirl the pan quickly, to coat the bottom of the pan with the caramel syrup. Take care when doing this as the syrup is very hot and can burn your skin. Keep aside to cool. It will set in the pan.
- Meanwhile, in a saucepan, heat the milk till it is hot, not boiling and keep aside.
- In a bowl, beat the 3 eggs till frothy. Add the vanilla essence or extract , salt and sugar and mix again.
- Gradually, pour in the milk, a little at a time, beating continuously. Do not try to pour the milk all at once, otherwise the heat of the milk will cook the egg and that is not what we want!!
- Mix well and strain this mixture using a strainer into the pan coated with caramel.
- Place this baking pan into a larger pan and pour hot water all around the baking pan up to halfway up the baking pan with the custard.
- Place in the oven and bake for about 45 minutes to 1 hour till a knife or toothpick inserted halfway between the edge and center, comes out clean.
- Remove from the oven. Take the baking pan out of the water bath and place on a cooling rack at room temperature for about 30 minutes or so.
- Cover and chill in refrigerator for at least 6 to 8 hours or overnight.
- Just before serving, loosen the edges with a knife, place serving plate on top of the custard pan and holding firmly, turn it upside down. Tap the pan slightly to unmold and remove the pan. The caramel syrup will cover the custard and flow over the sides to form a sauce.
- Cut into wedges and serve cold!!
- If you want a smooth, silky custard with no holes or porous texture, do not beat the eggs too much. The water added to the water bath also should not be too hot.
- Straining of the egg-milk mixture is done to remove all lumps and any egg shells that may still be in the liquid.